A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing

First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety, together with nutritional quality, was conducted on fish preserved using traditional smoke processing. High-molecular-we...

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Detalles Bibliográficos
Autores principales: Kitts, David D., Pratap-Singh, Anubhav, Singh, Anika, Chen, Xiumin, Wang, Siyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818569/
https://www.ncbi.nlm.nih.gov/pubmed/36613327
http://dx.doi.org/10.3390/foods12010111

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818569/
https://www.ncbi.nlm.nih.gov/pubmed/36613327
http://dx.doi.org/10.3390/foods12010111

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